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Fall-off the Bone Ribs ?

TornadoTornado Posts: 9
edited 11:19PM in EggHead Forum
I am looking for advice....being new to the ceramic eggsperience... I love fall off the bone ribs but so far haven't produced that in the ceramic.. last batch cooked for 5 hours at 250 degrees, indirect...not as tender and ready as I expected...Please share your thoughts and I'll try them out. Thanks!

Comments

  • 3-1-1 will do it for babybacks- maybe 3 - 1.5 -.5
  • Foiling during the cook will help you there, whether it's 3-1-1 or some variation.

    Judy
    San Diego
    Judy in San Diego
  • DarnocDarnoc Posts: 2,661
    Foil in stage two with 1/2 cup liquid.Apple juice,beer etc.Between 1 to 1 1/2 hours.
  • BacchusBacchus Posts: 6,019
    Many believe "Fallin off the bone" ribs to be overdone. If I'm not mistaken the judges on both major competition leagues do as well.
  • Looks like the foiling step will be major in acheiving the rib finish I prefer. 'Fallin off the bones' is just my personal taste & texture preferrence not considering the standards for competition.
    Thanks for all the advice.
  • fishlessmanfishlessman Posts: 22,874
    when you do the foil stage its meat side down so the meat braises in the liquid, and cook til they are falling apart, not necesarrily an hour, sometimes more depending on cook temp and temp and quantity of liquid added. the last hour is actually to firm them up a little, not really cook them. done long enough and the bones will slip right out. they can fall apart just cooking them longer without foil but you need a good meaty rack to start out with, a thin rack will sometimes dry out from the long cook
  • fiver29fiver29 Posts: 628
    I have found that doing a 2.5-1.5-1 works best for me to get that effect at 250° F indirect.

    I'll start indirect and flip each hour for the first 2 hours. Then at the 2.5 hour mark I'll wrap each rack individually in foil and stack them in the egg with the ends of the ribs pointing down. They steam good that way. Otherwise, pointing up the majority of the meat will sit in juice and get mushy. I've tried to put 2 racks in foil together and it doesn't turn out the same. So wrap each rack individually.

    I let them go for 1.5 hours indirect in foil. Then, I take them out of foil and put them back on direct for the last hour flipping every 20 minutes at this point and saucing. Still at 250° F.

    This will produce what you are looking for I think. :)
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

  • Baby Backs or Spares? I might be able to help a little. ;)

    Mike
  • They are considered over done, but a lot of people like them that way. Which is fine, they should like ribs the way they like them. Not me.

    Mike
  • Lets call it what it is: foiling ribs is stewing. :blink:
  • Spare Ribs
  • Actually, it's braising ;)

    I've done them 2-1-1 (babybacks), 3-2-1 (spares), and just a straight 5-7 hours with no foil (both) and find that I pretty much like them no matter which way I cook them. A lot of it's just a matter of what I'm in the mood for and how much time/attention I can devote to the cook.
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • Are you cutting the flap meat off the back? That will help that end of the rib. And yes, foiling with apple juice will get you what you want. Foil spares at 275 for 1 hour. Your temp is to low for foiling IMHO.

    Mike
  • This is just the kind of advice people need, but are rarely given. All those little details count! You're a peach.

    Judy
    Judy in San Diego
  • Rich a lot of KCBS contestants foil. I know some of the top teams do.

    Mike
  • fishlessmanfishlessman Posts: 22,874
    you always miss one or two though, as carwash mike said it needs to be hotter in the foil stage, atleast 275, 300 is even better especially if there is a fair amount of liquid. im not big with foiling, i like a 225 degree cook done raised grate direct, but ill cook ribs all sorts of ways depending on the crowd or my time and what else im doing. there is alot of stupid little details and they all add up, biggest thing is to do the cook several times and learn what to look for because foiling isnt the most consistant cook if your watching a clock, you need to be watching the ribs and know when they look right for the next stage to begin.
  • I did not cut the flap off the back last time so next -time it'll go and I'll adjust the temp upwards of 275-300 for the foil stage. Perhaps those adjustments will create the desired outcome. Thanks!
  • If the judges like stewed ribs, so be it; I don't. :S
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